add one onion that's been cloved. a cup of white wine and same amount of water, let it cook for an hour. my dad was an old school businessman. he had money and spent it and was so generous. if you had a boyfriend or girlfriend and they came over for christmas, they would get a big bonus check. that's the kind of guy he was. super generous and a lot like me liked to have fun. the first thing i'll do is pull out the duck legs and then i'm going to skim the fat. ready for your checkup so we'll shred the meat right off the bone here and then we'll cook it for another half hour with two tablespoons of cone knack. what we end up with is a nice course rillette and serve it with mass rated fruit and there you have it. i remember being in a really crucial wrestling match and the scouts were up in the stands and i was wrestling this animal. he looked over at me at the front table and growled like that and i was like, this guy is going to kill me. ultimately he won but he didn't pin me. he didn't crush me and it was sort of this

it's chopped walnuts, cinnamon, sugar, and some cloves and then we do layers.i have done, a mixture of cinnamon and sugar and walnuts and then i started off the pan here with bottom layers and then i put down a layer of the walnuts and then this is dough. it's very thin. i don't know if you have been familiar with. >> it tears. now that one isn't tearing. how did you keep that? because you kept it nice and moist? >> we keep it covered with a damp cloth so it doesn't dry out. that's the challenge you have. then we are going to butter it. we have nice warm butter. and what is better is butter, the syrup is made with honey and one of the key things to this is you have to have it hot and use syrup cold. we already made the syrup. it's honey and believe it or not, sliced lemon, cinnamon stick here, and sugar. and that's already made. so what we are going to do is another layer of filo. >> i just want to make sure that everybody knows besides this, let's talk about some of the other things they can get. my favorite. >> here we have a pastry platter of all the pastrie

. >> using all local organic products a couple of cloves of garlic. >> garlic. >> we have preroasted all of these. >> you want me to mash these they go in? >> go for t. >> what is the next ingredient? >> one hall pain yo, so the hall pain yo and the garlic first, because we want those to be the smallest. >> seems pretty easy, i might be able to do this at home. even throw it in the food processor. >> the hall pain yo, the garlic. >> the aheirloom tomatoes. >> the heirloom tomatoes is the third ingredient, just smash this up and then -- wow -- look at all that juice coming out of there. what is the fourth ingredient? >> some cilantro and salt salt to finish it off. >> that is it? >> that is it. >> the good thing about salsa it speeds up your metabolism? >> the spice does. >> this is the unfinished product. we are going to try some of that when we come out of the weather map. let's get to the weather maps there goes the spoon t is all about salsa out here at the redwood city salsa festival happening on saturday. nice job. >> thank you. >> let's take a look at our weather headlines, we

it is a clove of coherence and a spike rack of rage. >> i have pieces of meat in my mouth driving me president obama was just interest viewed in "rolling stone" magazine. when asked about fox news, this is what our commander-in-chief had to say -- "i think fox is part of the tradition that is a very clear, undeniable point of view. it is a . of view i disagree with. it is interest point of view i think it destructive for the long-term growth of a country that has a vibrant middle class and is competitive in the world. as an economic enterprise, it's been wildly successful." okay, let me get this straight. you are the president of the united states with both houses under your control. you also have the most fawning press in the history of the universe and you let them get under your skin because they are the only network with no thrill up their leg? they own the ref and the fan and the field and they refuse to play until the kid in the 10th row stops chewing gum. let's indulge the fantasy and imagine if fox news didn't exist. the good old days when the only media was a liberal one. we

cal tran working in castro valley from redwood road to clove canyon road. a couple lanes blocked there until 6:00. and reports of a bender bender at crow canyon. that's on the right-hand shoulder. a live look at the ride in san jose. this is 280 right at the 17 overcrossing. very light traffic here through the downtown san jose area. also in san jose 101 at the 880 overcrossing. looking good as you make your way northbound on 101 heading up morgan hill and up the peninsula. >> meagan, thanks a lot. >> ford investors could own a big chunk of an iconic american company. >> the major progress being reported and eliminating the threat of a ruptured oil well in the gulf of mexico. >> san francisco considers expanding its crackdown on graffiti. the businesses that may be targeted next. >> and a huge convention opens in san francisco. you can't miss it starring one now i can stop pain from any angle-- with no mess. (announcer) new icy hot spray. relief that's icy to dull pain, hot to relax it away. and no mess. new icy hot spray. don't mess around with pain. our s

in the north bay but all well below afternoon from 60's to 70's warmest readings find 73 degrees at cloveale ukiah and calistoga. on to the nearest bay with pretty much uniform temperatures tomorrow. mid 60's. 65 at oakland. 65 san leandro. union city. over in the inland valley of the east bay upper 60's to low 70's. certainly well below normal there and around monterey bay look for high in the low 60's near the bay. mid upper 60's inland. accu-weather 7 day forecast after the coolest day in the forecast period which will be tomorrow. we sea temperatures rebound just a few degrees on thursday. fanally temperatures will sort of normalize on friday and remain in rather consistent pattern next tuesday and inland high in the low to mid 80's. around the baylow to mid 70's and 60's on the coast. sound nice to me i'll take it. >> thanks very much. >> men versus women. coming. surprising differences when it comes to memory loss. >> if you want your son or daughter to get ahead in school you might think aboutgetd oureal national pastime? saving money and like baseball people ve their stats. i star

. >> and add that to a couple of tablespoons of olive oil, two cloves of garlic just sliced, one cupn it with some chicken broth which you can have home made or out of the can. but do the low sodium kind. cook that for about five minutes, season with salt and pepper, and you have a very rich beautiful soup. give it a taste. it is a healthy, and that could be kind of lunch or just a light supper. >> it's spicy too. it's good, i don't know if it replaces pizza for me. >> another nice dinner for me is the tortilla -- >> a beef burrito really. >> home made burritos, i have drained one can and i have sauteed here onions, olive oil and bell peppers and that's a lovely mix. >> can you see in there? no, no, this. no, this. >> this is something so that i never have to read a recipe. that's my secret. i show that on my show. so i drained one can. and i'm adding the other can in with the juice, you don't even have to drain it. oh, there's wire tops still in there. so cook that for five or ten minutes, so there you have a very nice, healthy bean stu aew and then you can make a salsa out of tomat

. >> reporter: a clove knot. and that means we draw to the right. go to the right.rong, you go in the wrong direction and the rhinestone boots stay in the mud even longer. so much fun out here. we are running the corn maze and you can to on the weekends now through october 7th. stay with us. you're watching fox 5 morning news.  >>> it is 8:40 and ihop is holding a job fair, looking to hire 100 people for a restaurant set to open in columbia heights in november. the job fair from 10:00 to noon on gerard street. they said special conditions will be for had for those who speak multiple languages. go to myfoxdc.com and check out our web links. >>> and the job of the day is with the fairfax county government. they are looking for a director in the department of planning and zoning. pay started at $100,000 a year. for more information go to the myfoxdc.com and click on the job shop tab. >>> katy perry made an appearance on sesame street. she played a 16-year-old who volunteers to read books on her "saturday night live" skit. >> maureen, what happ

yes it was on the path of the ancient spice from the far east, cinnamon, nutmeg, cloves.urope, poppyseed, caraway seeds, and all of those find their way into this cooking. >> and one of the typical dishes is these. >> and tell us what these are? >> this is the melted cheese crispy. we are just trying montazzio cheese and there are three types, age, some age and fresh. we are using h, you can use peccary know and more presse on, and let me show you that >> if you try to get this out right away? let it sit. >> and this is a heat conduction so i think you got this pretty well. >> is working beautifully. >> and that will turn into this and the fillings are what? >> this would be like purrs should polenta, ricoota, or smod ricotta, proscuittio, and mushrooms >> take a look at this. i do not even know how to pronounce it. and you can see that this does not look like italian. >> it is for lathis is filled wh chocolate and not so. >> pasta. >> yes, with cinnamon, sugar, and nuts! >> and you did all this photography? >> yes, i did. >> this is the tricky part. and use that, and a j

. >> 2, 3, cloves? >> whht is your favorite. >> dijon style mustard.r. >> we are putting in a little bit of pepper. >> that's what you wwnt to do, mix this up. you can adjust the seasoning and a little more pepee and make thú dressing ahead of tiie. look at the side of that bad boy. >> we goo cucumber, you peeled it, yyu can take all the peel off or some of theepeel likeewe did. you can see how beautiful that was, isn't thht eck connraat tiie. >> we are going to -- deck >> just feel free to put that on the decooative forum.3 ú% we re going to ut the chhery tomatoes fresh in the middle. cut iito chunks, italian style throwing it in the top. >> you may be saying why does that man use his hands. the chef's hands are the best >> we are going tooput the dressing over theetop. we are going to dooit italian style right over the top. >> there ou have it, folks, triple reverse, cccumber and tomato salad, best ishes andd3 best dishee. >>> to get today'' recipp you %-and go to the morning newsm section..3 you can add that your tailgate. p>> noomatter wwere you ar

two garlic cloves, arugula, asiago cheese. on in. this can be cold. it can be a snack or side dish. add shrimp or chicken or beef or anything to this. >> you made this with walnuts and not pine nuts? >> walnuts, gentlemanly pena, garlic, spinach, arugula. >> we like this. >> i'm going to try one of each. >> those ravioli and vodka sauce with spaghetti. >> you have helped solve our dinner problems with the kids as usual. >> vegetable in there. pasta sauce. all of it is in there. >>> much more -- carl, you want to eat a bite of this? >> i do. to eat a bite of this? >> i do. move over! sweet n' sour filled twizzlers. the twist you can't resist. >> gf morning, everybody. let's check your forecast. >> once again, lots of low clouds to start the day. as we go through the afternoon, you'll see the low clouds breaking up inland. pretty nice day, 78 livermore, oakland, san francisco only 67 around santa cruz, 75 san jose, morgan hills will climb into the upper 70s today, about the same forecast tomorrow, at least thursday and friday fo

just mix some garlic cloves, way too many, i love garlic. >> you have like six. >> with some toasted rosemary. for a little bit of a different twist we sear the skirt steak which doesn't break the bank and is so tasty. >> you sear it before you marinade it. >> and then put this on and let it sit. right before you're ready, give it another quick sear. >> does that help keep the flavor? >> i thought it sealed in flavors and then i had a colleague who said, yeah, absolutely not. >> but it just works. >> how long did you sear it? >> just a minute on each side. but what you get an amazing brown, nice steaky taste that we love. >> love that. >> leave that on just a few minutes in the actual marinade. >> that i'll pop back on the grill after it rests a little bit. we cut it across the grain. i notice you guys getting quieter which means it's about time to bite into the steak. and it's so tender. you just cut it across its natural grain and then to finish it we just put a little bit of it right on a plate. >> you don't want to overcook it because then it gets tough. >> mig in particular when